Home - Breakfast - Healthy Blueberry Oat Muffins

Healthy Blueberry Oat Muffins

5 from 6 votes

This post may contain affiliate links. Please read my disclosure policy.

Quick blueberry oat muffins to start off the day or pack into a lunch, full of healthy whole grain oats and berries.

Image showing a steel baking pan with blueberry oat muffins.

Even if you’re a minimalist when it comes to baking, you probably have all the ingredients on hand to bake a quick batch of these blueberry oat muffins.

They’re dairy-free and loaded with healthy berries and whole grain oats.

Image showing a steel baking pan with blueberry oat muffins.

I’m personally more of a savory breakfast eater, but sometimes I’ll wake up and crave something warm and fruity.

Fresh and healthful homemade blueberry muffins

That usually means a bowl of oatmeal or a batch of these muffins, which don’t require much fussing to make.

Not to say that every once in a while a jumbo bakery-style blueberry streusel muffin is out of the question – of course not!

But when you’re in the mood for a wholesome whole grain muffin, this is a great recipe to save.

Image showing a steel baking pan with blueberry muffins and a split blueberry muffin on a plate with butter inside.

Blueberry oat muffins are not too sweet.

The sparkling flakes of turbinado sugar sprinkled on top of the muffins add crunch and just a touch of sweetness.

The recipe couldn’t be easier — mix up the batter in minutes. If you have one bowl and a mixing spoon you’ll be good to go!

By the time the house wakes up, these blueberry muffins will be warm from the oven and ready to eat.

FOLLOW ALONG: Follow me on Facebook, Instagram and Pinterest for all the latest recipes and content.

Healthy Blueberry Oat Muffins

Karen Tedesco
Deliciously healthy oat and blueberry muffins bursting with fruit and whole grains. Super-easy recipe dairy-free that never fails.  
Print Pin
5 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Desserts
Cuisine Baking
Servings 12 muffins


  • ½ cup (60 g) whole rolled oats or quick oats
  • ½ cup (125 ml) orange juice, plant-based milk or water
  • cups (210 g) unbleached all-purpose flour or gluten-free flour blend
  • ½ cup (60 g) granulated sugar
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup (125 ml) canola oil
  • 1 egg, slightly beaten
  • 1 ½ cups (250 g) fresh blueberries, or frozen blueberries thawed and drained
  • tablespoons raw turbinado sugar


  • Preheat oven to 425 (220 C) degrees.
  • In a large bowl, combine oats and juice (or milk/water.) Let sit 10 minutes.
  • Add flour, sugar, baking powder, salt, baking soda, oil and egg and mix well. Gently fold in the berries.
  • Spoon into 12 paper baking cups or oiled muffin tin.  Sprinkle the sugar over the tops.
  • Bake 18-22 minutes until lightly golden. Let muffins cool in the pan 10 minutes before turning them out.

Karen’s Notes and Tips

  • If you don’t have fresh blueberries on hand, frozen berries work beautifully. Just measure them out and let them thaw for about 15 minutes.
  • Make these muffins gluten-free with your favorite store-bought gluten-free flour blend.


Serving: 1serving | Calories: 260kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 171mg | Potassium: 106mg | Fiber: 2g | Sugar: 14g | Vitamin A: 50IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

Leave a comment and star rating

Do you have a cooking question? Leave your comment below and let me know how I can help.

Did you love this recipe? Just click on the stars to leave a rating!

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Rachel McCoul says:

    5 stars
    These muffins turned out beautiful! I replaced a half cup of the flour with whole-wheat flour and added 2 tablespoons of lemon juice and skipped the sugar on top. So yummy!!

  2. Thanks Karen,
    I’m gluten intolerant and “we” suspect our grandson is. So this is a perfect recipe for both of us. The mixture holds up well (not crumbly) and has a good flavour.

    1. That’s great to hear Loraine! I know it can be hard to find recipes that make everyone happy.

  3. How would you make this into a gluten free recipe? I have a friend who cannot have anything containing gluten

    1. I haven’t tested these muffins with gluten-free flour, but will get back to you soon and let you know!

    2. Hi Susanne- I just baked a batch of the muffins using King Arthur gluten-free flour and they came out perfect.

  4. Delicious! I didn’t have cane sugar, as such, so I ground some turbinado sugar in my coffee grinder. Didn’t have wh-wh pastry flour, either, so I used 1/2 c graham flour + 1 c all-purpose flour. This’ll be my default blueberry muffin recipe now — thanks!

    1. Shannon – good for you. Your substitutions sound tasty and creative. I’m so glad to hear you like the recipe!

  5. I really shouldn’t be reading such yummy recipes in the early morning…it makes me want some of those great muffins! With oats…my favourite secret ingredient!

  6. I love muffins-walking that line between dessert and bread. These look good and good for you!

  7. Beautiful muffins! Hope you’re having a good summer.

  8. I love that sparkle of turbinado on top of muffins!

  9. Those look and sound delicious, and I am not even a muffin fan. I might even make them myself!